Vinegar’d Strawberries with Crème Fraîche

Remove the stems and slice the strawberries lengthwise – small berries should be quartered, and larger berries can be cut in sixths or eighths.

In a bowl that will hold the berries, combine the balsamic vinegar and brown sugar. Add the strawberries and toss to coat. Cover and set aside to allow berries to macerate in the vinegar mixture at least 2 hours, re-tossing every half hour.

To serve, place a mound of berries on in a shallow bowl with a dollop of crème fraîche and a sprinkling of mint leaves.

Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.